So, we were getting ready to head out to Boston for the weekend… but first we were going to stay the night at my cousin’s new place in Connecticut. Alicia wanted to bake them something, but as usual, the weekend came up quicker than expected and we were more concerned with washing our clothes and packing our bags.
I got bored Friday morning while she was working and decided it was time to attempt my first legit batch of muffins. A little Googling lead me to this easy recipe, but I was not content with the simplicity and I had some apples to use up, so I went for an apple crisp(ish) creation.
I made the batter listed above, with the addition of brown sugar and apples. I then made a standard apple crisp topping in a separate bowl.
Setback #1: It was about here where I realized that I didn’t have any muffin/cupcake wrappers… but I found out they would be fine if I sprayed the pan down nicely and let it sit for a while before spooning in the batter.
Setback #2: I apparently don’t have any cupcake/muffin tins in my house, which is a surprise to me. After some digging I found a mini muffin tin and figured it should work well enough.
I filled the muffin tin about 3/4 of the way with batter then added the topping and baked them for about 18 minutes (reduced time because of the small form factor).
The topping didn’t stay on the muffin all that well… I’m not entirely sure what to do differently to actually keep it on there, but regardless enough stayed on to make it worth the effort.
They came out quite well for my first batch of non-box muffins and would most definitely recommend this recipe (as well as the linked recipe as a base for any future creations).
Two desserts for one: An easy to make muffin recipe that is laced with apple crisp goodness.